Sweet Buttery Crusted Custard Mochi

Sweet Buttery Crusted Custard Mochi

Sweet Buttery Crusted Custard Mochi

Serves 24 -32
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold
From book Adapted from Favorite Island Cookery
A blend of soft custard and mochi with a sweet and crunchy buttery crust.


  • 1 stick softened unsalted butter (1/2 cup of butter)
  • 1 1/2 cup sugar
  • 4 eggs (brought to room temperature)
  • 4 Cups whole milk
  • 2 Teaspoons vanilla extract
  • 2 Cups Mochiko flour
  • 3 Teaspoons baking powder
  • Crisco


  • 1/2 - 1 cup sweetened shredded coconut (1/2 cup for one pie pan shell or 1 cup for a large 9)


Store leftovers covered in the refrigerator.


Step 1
Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
Step 2
In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
Step 3
Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve.